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7/12/2009

My Favorite Summer Salad

About this time every year I go nuts making tons of salads and such from the absolutely amazing produce I get at the farmer`s market by the lake. Yesterday I went over early and had Thai food for lunch after shopping, and I sat in the shade by the petting zoo and watched the bunnies and chickens while I worked on my latest knitting project, inspired by Jill`s knit necklaces. The cowls she makes are so lovely, and I have been wanting my own chunky cowl for a long time, so I am just free-handing one. Anywho, yesterday I came home and made a salad of roasted white corn, red onion, jalapeno, cucumber, avocado, yellow tomato, and bell peppers from the garden (yay!) on a bed of baby greens. With watermelon for dessert I think I got every flavor of summer in there except for strawberries, but I had strawberry shortcake for breakfast so it`s okay lol. But the recipe I really wanted to share is for a Caprese salad I make all the time. Most people just do tomatoes, cheese, and basil but I gussie mine up a bit and it is a great salad to bring to a barbeque.

1. In a large salad bowl combine the oil, vinegar, capers, rosemary, and thyme and whisk until blended.2. Cut the veggies and cheese into about 1/2 inch cubes and add to the bowl with the vinaigrette.3. Chiffonade the basil (stack the leaves together, roll them up like a cigar and slice width wise) into 1/2 inch strips and add to the salad.4. Toss the salad and season well with salt and pepper to your taste. Serve with crusty bread!